Roasted Tofu Grain Bowl (Print Version)

Crispy tofu and grains combine with fresh veggies and a creamy tahini drizzle for a nourishing bowl.

# Ingredients:

→ Roasted Tofu

01 - 400 g firm tofu, pressed and cubed
02 - 2 tablespoons olive oil
03 - 1 tablespoon soy sauce or tamari for gluten-free
04 - 1 tablespoon cornstarch
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon black pepper

→ Grain Base

08 - 200 g brown rice, quinoa or farro, uncooked
09 - 480 ml water or vegetable broth
10 - Pinch of salt

→ Vegetables

11 - 1 medium carrot, julienned
12 - 1 large cucumber, sliced
13 - 1 red bell pepper, thinly sliced
14 - 100 g red cabbage, shredded
15 - 100 g shelled edamame, thawed if frozen
16 - 2 tablespoons sesame seeds, optional

→ Dressing

17 - 3 tablespoons tahini
18 - 1 tablespoon soy sauce
19 - 1 tablespoon maple syrup
20 - 1 tablespoon lemon juice
21 - 1 teaspoon grated fresh ginger
22 - 2–3 tablespoons water, to thin

# Steps to Follow:

01 - Preheat the oven to 210°C. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine cubed tofu with olive oil, soy sauce, cornstarch, smoked paprika, garlic powder, and black pepper. Toss gently until evenly coated, then arrange in a single layer on the prepared baking sheet.
03 - Roast tofu for 25–30 minutes, turning pieces halfway through, until golden and crispy.
04 - Rinse chosen grains under cold water. In a saucepan, add grains, water or broth, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer until tender—about 20 minutes for rice or quinoa, 30 minutes for farro. Fluff grains with a fork after cooking.
05 - While tofu and grains cook, julienne carrot, slice cucumber and red bell pepper, shred red cabbage, and have edamame ready.
06 - In a small bowl, whisk tahini, soy sauce, maple syrup, lemon juice, and grated ginger. Gradually add water, one tablespoon at a time, until smooth and pourable.
07 - Divide cooked grains among four serving bowls. Top each with roasted tofu, prepared vegetables, and edamame. Drizzle with tahini dressing and scatter with sesame seeds if desired.

# Additional Notes:

01 - Swap grains for cauliflower rice to lower carbohydrate content.
02 - Add variety with avocado, radish, or sautéed mushrooms.
03 - For extra texture, garnish with toasted nuts or seeds.
04 - Best kept refrigerated for up to four days; store dressing separately to maintain freshness.

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